• In a large pot, brown the chicken, onions, and garlic over medium heat.
• Add the fresh tomato salsa, canned tomatoes, water, and soaked garbanzo beans to the pot.
• Bring to a simmer and cook for 30 minutes.
• After 30 minutes, add the sliced celery, carrots, chopped green pepper, chili powder, and cumin to the pot.
• Stir well to combine.
• If using chicken bouillon cubes, add them to the pot now.
• If using canned chicken broth, omit the bouillon cubes and add the broth directly to the pot.
• Season with salt and pepper to taste.
• Continue to simmer the chili for an additional 15-20 minutes, or until the beans and vegetables are tender.
• Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or sliced avocado.
• Enjoy this comforting and hearty chicken and bean chili!

• In a mixing bowl, combine the diced tomatoes, diced onion, chopped cilantro, and minced jalapeno pepper.
• Drizzle the fresh lime juice over the mixture.
• Season with salt and pepper to taste.
• Gently toss all the ingredients together until well combined.
• Taste and adjust seasoning, adding more salt, pepper, or lime juice as desired.
• Serve immediately as a dip with tortilla chips, or use as a topping for tacos, nachos, grilled meats, or seafood.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Enjoy the vibrant flavors of this zesty homemade tomato salsa!

• In a bowl, combine ground lamb, dark soy sauce, dry sherry, and hoisin sauce.
• Marinate for 15 minutes.
• Seed and stem the bell peppers, then dice them into 1/2-inch cubes.
• Coarsely chop the onion.
• Set aside.
• In a small bowl, mix together all the sauce ingredients.
• Set aside.
• In a separate bowl, stir cornstarch with an equal amount of cold water.
• Set aside.
• Heat a wok over high heat.
• When hot, add 1 tablespoon of peanut oil.
• Swirl the oil around the sides of the wok.
• Once the oil is smoking, add the marinated lamb to the wok.
• Stir-fry until the lamb loses its raw color and breaks into small pieces, about 3 minutes.
• Transfer to a plate.
• Return the wok to high heat and add the remaining tablespoon of peanut oil.
• Add ginger and garlic, sauté for a few seconds, then add the diced vegetables.
• Stir-fry until the peppers brighten and the onion becomes translucent, about 2 minutes.
• Return the cooked lamb to the wok and pour in the sauce.
• Bring the sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken.
• Reduce the heat to low and simmer for 2 minutes.
• Serve hot over steamed rice or noodles.
• Enjoy the spicy and flavorful stir-fry!

• In a large pot, brown the ground chuck over medium heat until cooked through.
• Drain excess fat if necessary.
• In a separate pan, brown the chopped onions, garlic, and jalapeno together until softened and fragrant.
• Combine the browned meat and onion mixture with beer, cumin, New Mexico ground red chilies, paprika, ground black pepper, salt, and chili seasoning mix.
• Allow the mixture to marinate for one hour.
• After marinating, add enough water to cover the mixture in the pot.
• Stir well to combine.
• Cook the chili over low heat for at least 3-4 hours, stirring occasionally, until the flavors meld together and the chili reaches your desired consistency.
• If using, stir in the optional tomato sauce during the last hour of cooking.
• Serve hot and garnish with your favorite toppings such as shredded cheese, diced onions, sour cream, or fresh cilantro.
• Enjoy the smoky and hearty flavors of this chuckwagon chili!

• Brown the ground beef thoroughly in a large pot.
• Add all the remaining ingredients to the pot: water, bay leaf, minced garlic, salt, oregano, cayenne, paprika, cumin powder, dry navy beans, brown sugar, and chili powder.
• Cook the mixture over low flame for 4 hours, stirring occasionally.
• If the mixture becomes too thick during cooking, add more water as needed to reach your desired consistency.
• This chili is known for its mild and slightly sweet flavor profile.
• Adjust seasoning according to taste preference.
• Serve hot and enjoy this comforting and flavorful chili with white beans.

Preparing the Chili:

• In a large skillet, brown the ground chuck, stirring often.
• In a blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, V-8 juice, crushed chili peppers, chili powder, salt, and pepper.
• Blend until smooth.
• Add the blended mixture to the browned meat in the skillet.
• Pour in water and beef broth.
• Cook slowly for 3 hours.
• After 3 hours, add paprika and ground cumin.

Preparing the Beans:

• Cook the pinto beans in water over medium heat for 1 hour.
• In a separate pot, combine the remaining ingredients for the beans: salt, pepper, tomato paste, beef bouillon cube, chili powder, chopped onion, and honey.
• Cook on low heat until done, about 2 hours.

Combining:

• Once the beans are cooked, add them to the chili mixture and let simmer together for a few minutes.

Serving:

• Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped onions, or cilantro.

• Soak the black beans, pinto beans, and kidney beans overnight.
• Then, simmer them until tender, which usually takes about 1 to 2 hours.
• Optionally, add some seaweed while cooking for extra flavor.
• In a frying pan, roast the cumin (optional step).
• In a separate pot, sauté the chopped onions and minced garlic in olive oil until softened.
• Chop all the peppers and add them to the pot with the onions and garlic.
• Sauté until softened.
• Add the chopped tomatoes to the pot and cook until they become soft.
• Once the beans are tender, drain them and reserve some of the bean liquid.
• Add the cooked beans and a bit of the bean liquid to the pot with the vegetables.
• Season the chili with cumin, coriander, oregano, salt, pepper, and paprika to taste.
• Let the chili simmer for another hour or until the flavors meld together and the chili reaches your desired consistency.

• Heat corn oil in a large saucepot over medium heat.
• Add minced onions, bell peppers, and garlic.
• Sauté for 8-10 minutes until tender.
• Remove from pot and set aside.
• In the same pot, add the ground round and cook over moderately high heat until well browned, breaking it up with a spoon as it cooks.
• Once browned, remove from heat and drain excess fat.
• Return the vegetable mixture to the pot with the browned beef.
• Add canned tomatoes, tomato paste, brown stock, mild chili powder, kosher salt, and pepper.
• Mix well.
• Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes, stirring often.
• After 45 minutes, add the drained red kidney beans to the pot and continue to simmer for an additional 15-20 minutes, stirring often.
• Ladle the chili into individual bowls and garnish as desired.
• Serve hot.

• Heat a griddle or cast-iron skillet over medium-high heat.
• Toast the assorted chile peppers for 1-2 minutes, turning them to prevent burning.
• Let them cool, then remove seeds.
• In a small saucepan, combine seeded peppers with 1 cup water.
• Bring to a boil, cover, and simmer for 5 minutes.
• Puree the peppers and water in a food processor.
• In a large casserole, sauté the diced chuck in 4 tablespoons of beef suet over moderately high heat until lightly browned.
• Transfer meat to a bowl.
• Add the remaining suet, chopped onions, and minced garlic to the casserole.
• Cook over moderate heat, stirring, until the onions are softened.
• Stir in ground cumin and cook for 1 minute.
• Return the chuck to the casserole along with the chile puree, soaked sun-dried tomatoes, cocoa powder, bay leaf, and dried oregano.
• Mix well.
• Add enough water to barely cover the meat.
• Bring to a boil, then simmer covered, stirring occasionally, for 2 hours.
• Add more water if necessary to keep the meat covered.
• Season with salt to taste and simmer uncovered for another hour.
• Discard the bay leaf.
• Transfer the chili to a heated serving bowl and serve with sour cream, shredded mozzarella, sliced onion, assorted chile peppers, beans, and tortilla chips.